Potato Pepper Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 204 mg | (215 %) | ||
| Potassium | 1,030 mg | (26 %) | ||
| Calcium | 449 mg | (45 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 700 grams waxy Boiled potato
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 orange Bell pepper
- 2 onions
- 4 tsps vegetable oil
- 1 bunch herbes de Provence (such as thyme, marjoram, rosemary or basil)
- 150 grams Crème fraiche
- 100 grams Whipped cream
- 2 egg yolks
- 100 grams finely grated Gruyere
- 50 grams diced Gruyere
Preparation steps
Peel and thinly slice the potatoes. Peel and halve the peppers, remove the stems and seeds. Rinse the peppers, blanch, rinse in cold water and drain. Cut the peppers into 3.5 cm pieces. Peel and halve the onions. Cut the onion halves into 3 equal parts.
Gently saute the onions in hot oil until golden brown. Rinse and finely chop the herbs. Whisk the creme fraiche, cream, egg yolks and grated cheese. Preheat the oven to 175°C (approximately 350°F). Grease a baking dish and spread half of the potato slices in the dish. Sprinkle with chopped herbs and pour in half of the sauce.
Spread half of the pepper slices on the casserole and pour in half of the remaining sauce. Top with the remaining potatoes and remaining sauce. Top with the remaining peppers and fried onions. Sprinkle with the cheese cubes. Bake for about 40 minutes. Brown briefly under the grill. Serve garnished with herbs.
